Vegetables and spices that complement each other perfectly:
Carrots - garlic, coriander, parsley;
Turnips - parsley;
Peas - dill;
Tomatoes - basil, thyme, parsley;
Preserving the aroma of various herbs and spices begins with their drying. Once dry, they should be stored in glass jars or special packaging. They must be kept away from direct sunlight.
After every use, the package needs to be resealed carefully so the spice doesn't lose its aroma.
To prevent the separate spices from having a bitter taste, they need to be warmed slightly in the oven prior to being added to prepared dishes. The bitter taste is reduced this way and they become more aromatic.
The taste of basil, tarragon and savory is preserved longer if they're stored with butter and salt. If stored in glass jars, once opened, the spices need to be kept in the fridge after and used within 1 month.
Don't hesitate to use spices to make your vegetable and meat dishes more delicious. There are certain conditions that balance the aroma of vegetable dishes. Don't use too much salt in vegetable dishes because vegetables are plenty rich in mineral salts.
Black pepper must also be used moderately, since its aroma is quite strong and it suppresses the aroma and taste of the other spices. For vegetable dishes you can use a pinch of sugar, 1 tbsp of honey and fruits.
Parsley, oregano, garlic, tarragon, coriander, basil, spearmint and dill are offered in packages that completely preserve their taste and aroma. These spices can be used for salads, cold or hot veggies.
Thyme can be dried very easily at home. After picking them, make a bouquet out of the bunches, hang them with their leaves facing down in a cool and dry area.
Wild spearmint can be grown in a pot at home. To dry it, lay its leaves out onto paper, leave them in a warm, shady and slightly ventilated area.